食品飲品
Chateau Fleur Cardinale 2016花妃城堡红葡萄酒 2016
Dense ruby/purple, it tips the scales at 15% natural alcohol and was bottled unfined and unfiltered. Full-bodied in texture, it offers up loads of blueberry, blackberry and raspberry fruit intermixed with some cedar, vanilla and a touch of spring flowers. Impressively built, with good acidity and light tannin.
HK$350.00
津路烏龍茶 500ml x 24樽
【抵到爆‼️】津路烏龍茶24支原箱裝⚡️震撼超低價$128.9‼️
夏日炎炎☀️，飲啖清甜烏龍茶解渴又消暑～而家24支箱裝勁減，平均一支唔使$6，平過便利店一半‼️
✅ 健康無糖、無人工色素
✅ 醒神、解渴、去油膩
✅ 居家/辦公/露營必囤
夏日炎炎☀️，飲啖清甜烏龍茶解渴又消暑～而家24支箱裝勁減，平均一支唔使$6，平過便利店一半‼️
✅ 健康無糖、無人工色素
✅ 醒神、解渴、去油膩
✅ 居家/辦公/露營必囤
HK$178.00
HK$139.00
Chateau Talbot 2004大寶酒莊 2004
R.P. 88 pts.
A sumptuous, complex, Provencal-like bouquet of roasted herbs, cherries, licorice, and underbrush emerges from this dark plum/ruby-colored 2004. Tart acidity provides freshness, but the overall impression is of abundant currant and cherry fruit presented in a forward, superficial style.
HK$750.00
Chateau Cantenac-Brown 2009肯德布朗酒莊 2009
R.P. 90 pts.
Dense ruby/purple with notes of graphite, blackberries and forest floor, the wine is full-bodied, powerful, excruciatingly tannic and closed.
HK$420.00
康庭富黑糯米 2公斤
芒果黑糯米飯
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
1. 黑糯米瀝走多餘水分後用大火蒸熟，約用30分鐘。
2. 椰漿加水以慢火煮滾，加糖及鹽拌勻。
3. 撈起半湯勺椰漿，注入黑糯米拌勻，放10分鐘，備用。
4. 鍋內餘下的椰漿，加入粟粉水拌勻煮至微稠成醬汁備用。
5. 切愛文芒並起果肉。
6. 將黑糯米、愛文芒放上碟，淋椰漿完成
HK$70.00
李錦記勁麻青花椒油 180克
- 嚴選金陽青花椒，麻味持久，清香味濃
- 川菜必備，適合烹調各式川菜如手撕雞﹑青花椒魚，亦適合蘸點、涼拌
- 不加味精、防腐劑、人造色素
- 全素
- 含大豆
HK$35.00
HK$30.00
松鶴牌紹酒 600毫升
『根據香港法律，不得在業務過程中，向未成年人售賣或供應令人醺醉的酒類。』
“Under the law of Hong Kong, intoxicating liquor must not be sold or supplied to a minor in the course of business.”
HK$14.00
Chateau Bernadotte 2009波娜多城堡红葡萄酒 2009
R.P. 89 pts.
Juicy, succulent, cedary black currant fruit intermixed with licorice, herbs and spice box are very pure, authoritative and substantial. Dark ruby/purple, medium to full-bodied and delicious
HK$340.00
